Ingredients

1 ½ pounds veal cutlets

½ cup all-purpose flour

2 large eggs

3 tablespoons grated Parmesan cheese

2 tablespoons milk

1 teaspoon minced parsley

½ teaspoon salt

¼ teaspoon pepper

1 pinch ground nutmeg

1 cup dry bread crumbs

6 tablespoons butter

4 slices lemon

Directions

Step 1)Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.

Step 2)Beat together eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg in a shallow bowl until combined. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.

Step 3)Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.